Spiced Mexican Beans & Avocado on Toasted Sourdough
Try this alternative spicy vegan breakfast, super easy, super healthy, SUPER TASTY
15 - 20minutes
10 - 12minutes
- Mix the halved tomatoes half an onion, lime juice, a splash of olive oil and set aside.
- Fry the remaining onion in a splash of oil until it starts to soften then add the garlic,and fry for a further 1 min, then add the cumin and chipotle sauce and stir well.
- Pour in the beans, chickpeas and a splash of water, stir and cook gently until heated through. Stir in most of the tomato mixture and warm through, season and add most of the coriander.
- Toast your sourdough bread and drizzle with olive oil. Put a slice on each plate and top with your spicy beans, arrange some sliced avocado on top, then sprinkle with the remaining tomato salsa, coriander leaves and a twist of fresh lime
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